Salting Beans

Dried beans: to salt or not to salt?

To salt or not to salt?

Traditional wisdom warns against adding salt to dried beans
at the start of cooking. At the molecular
level, salt reinforces the already tough cell walls making the beans harder to
eat. However, cooking them slightly
longer will eventually cause the cell walls to break down in the same way as
non-salted water. Either way, the beans
should be seasoned at the end of cooking to bring out their full flavour.